This Kentucky Bourbon Alfredo uses a cheese sauce who’s main ingredient is Kentucky Bourton Bellavitano (which is a cheddar-Parmesan hybrid). Not comfort-foody enough, pasta lover? The recipe also calls for mushrooms and chicken … it’s gonna put you down.
Pollo Tonnato is slices of cold, poached chicken in a easy-to-make sauce consisting of canned tuna, mayo, lemon, capers, and olive oil. It’s a riff off an Italian summer dish: vitello tonatto. I like to garnish this dish with olives to really bring out the Mediterranean flavor.
French Indian Curry doesn’t use tomatoes like a traditional garam masala curry, but it is loaded with juicy chunks of chicken plus a ton of mushrooms and vegetables. And of course, it has cream sauce.
Chicken over Pasta in a Brie and Bacon Sauce. Need I say more? Breasts. Recipe. There, now I’ve said everything.
Fast Chicken and Slow Potatoes (w/Spinach). It’s your two favorite comfort-food groups – “baked” and “fried” – along with a few others you might like: “braised” and “fricasseed.”
Homemade Polish Dumplings go wonderfully with any kind of chicken soup. Polish Dumplings are made very simply and easily from potatoes and flour. They freeze well and are easy to reheat. They’re a comfort-foodie accompaniment to the stock you made from your leftover holiday turkey.
It’s Creamy Chicken Thyme! Here’s a recipe for skinless, boneless, lemon-and-garlicky chicken breasts – pan fried and then baked – with mushrooms and egg noodles, under a creamy Pinot Grigio sauce.
How to Make Pan Fried Chicken Breasts (Boneless, Skinless) with a Simple Dredge: quick, easy, everyday cooking
Big City Chicken, a Lettuce Entertain You restaurant on Chicago’s Navy Pier, serves up fried chicken worth fighting through crowds to get to. (Just to clarify, for my Polish relatives in Detroit, that’s Big-City Chicken, not Big City-Chicken. I know … sigh.)